I’ve had an urge to make homemade macaroni and cheese for a while and finally decided to make it for my family last night. I cooked the macaroni in small ramekins so that everyone had his/her own personal dish.

Saliva flooded my mouth during the cooking process, as the rich aroma of garlic from the bread crumbs wafted through the kitchen. The soft elbow noodles absorbed the creamy cheese sauce, providing a burst of flavor after biting down on each noodle. Baking the macaroni provided the perfect amount of crunch from the garlic and parsley bread crumbs sprinkled on top.

Since I did not want to make a trip to the market, I used the cheeses already in my fridge. I used Gruyère, cheddar, mozzarella and another white cheese. Unfortunately, I do not know the type of white cheese, since it was left over from a cheese platter—tasted great though!

continue reading ››